Skip to main content

You can really add any type of vegetable to a vegetable stock, but it's a good idea to start with the below basics, all roughly chopped or halved.


Two quartered onions

3 carrots

2 stalks celery

Additional options




1 tsp peppercorns


Put all ingredients in a large stock pot and cover with about 1 inch of water.

Bring the water to a boil and then back down to a simmer. You only want to see see one or two bubbles coming up at a time.

Cook gently for about 1 ½ hours uncovered, or until vegetables are soft. Taste and keep cooking if you want the flavour more concentrated.

Strain, pressing on vegetables to remove all juices. Season to taste.

Stock will keep, refrigerated, about four days or freeze for up to four months.

Report an error
About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at